Biennial Heirloom. This rare, gourmet variety has red-purple veins on slate-green, wavy-margined leaves. Cool weather intensifies its color. Steamed lightly, the frilly leaves make an attractive garnish. If using in soup, add kale at the end to avoid overcooking.
Kale – Red Russian – Brassica oleracea (Acephala group)
Soil & Water: Kale will thrive in any moderately fertile soil with good drainage, organic matter, and a pH range of 5.5-6.5. It needs regular, even watering to avoid bitterness.
Planting & Growing: Kale grows best in cool climates and may survive winter. Start seeds indoors 6 weeks before the last frost or seed directly as soon as the soil can be worked. Plant mid-July for fall harvests.
Harvesting & Storage: Harvest young leaves for salads. Older leaves are best steamed or cooked. Unlike most kale varieties, Red Russian is sweet flavored even before a frost.
Did You Know? Kale is a great source of vitamins A, C, and K, and minerals, containing twice the amount of vitamin C as an equivalent portion of orange juice and more calcium than milk!
Product image via: Peaceful Valley Farm Supply